How to Make a Corn Bread Mix

Subject: Corn Bread Mix
Author:  sherm197 
This is a big help; if you've been following that I love home made mixes they save so 

much, and economical; its your style/method with no sugar or chemicals and organically grown. In most of my mixes if I use buttermilk their is a powdered butter milk. (or, you can use some sour milk or just add vinegar to your milk and set aside) I added milk in this recipe in case. And, it the way I originally got the recipe. 
You can add in the powdered buttermilk or  last min. add in fresh unadulterated milk. It beats the health food store prices.
First of all: All grains I freeze. It naturally kills weevils'.
Grind the cornmeal fresh from popcorn or organic corn for best nutritional value.
 Good news: I bought sprouted corn flour and they had other flours there too. That is good for allergies and diets. (I've only used half and half so far). Our grandparents (pioneers, N. American Indian's did not use sugars) Note: Leave out the butter and/or dry milk then add milk, in the first recipe ,until you bake it up, if your not going to use it up. Store it in refrigerator.
4-1/2 cups flour s
2-1/2 cups cornmeal
1-1/2 cup dry milk
1/4 cup baking powder
1 tbs. salt
1 to 1- 1/2 cup butter or shortening
+Sift together flour, cornmeal, milk, baking powder and salt into large bowl. Repeat two times.
+Cut the shortening or butter (organic) with a pastry blender (or food chopper) to blend thoroughly. +Place in canister with tight lid and store in cool place. (if you put your mixes in the freezer overnight no weevil) This makes about 10 cups.
+  Popcorn is not touched by corn growers and is considered non-GMO, however if they used round up maybe....

I do have recipes with no flour and sugar
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Semi- Home Made Jiffy Corn Bread (in a pinch)

(1.) 2 Boxes Jiffy Cornbread

2 Eggs

1 Can Creamed Corn (I don't care for whole corn)

2 Tbsp Sugar

Instructions

Preheat the oven to 350 degrees

Mix all ingredients until combined in a medium bowl

Scrape mixture into an 8x8 or 2.2qt-2L (small rectangular pyrex) glass baking dish that has been sprayed well with cooking spray.

Bake for 30-40 minutes or until center is just done, spoon corn bread you don't want to over-cook.

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II. Or, use this recipe for spoon corn bread: with sour cream and butter, no sugar?

Ingredients 1 (8.5-ounce) package JIFFY Corn Muffin Mix 1 (14.75-ounce) can cream style corn 1 (15-ounce) can whole kernel corn, drained ½ cup (1 stick) butter, melted 1 cup sour cream 3 eggs ½ teaspoon salt - See more at: http://southernbite.com/2014/03/18/sweet-corn-spoonbread/#sthash.VJhxjVe9.dpuf
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Subject: Southern Corn Bread, (no flour)

Author: sherm197

Theirs always a reason I put in a recipe. This one is simple and basic. Once in a while I want this bread because I crave "corn" bread (no flour). For a variation once in a while, you can add bit of sugar, honey and/or some cream corn to the batter but does not store well. (no gluten) 

Southern Indian Corn Bread (no flour)

2 eggs

2 cups buttermilk (or use 1/2 c. yogurt and rest milk) I do in a pinch, Some uses milk and vinegar to make buttermilk)

1 tsp. baking soda

2 cups white cornmeal (or yellow)

1 tsp.. salt  (1-2 T, sugar or honey is an optional)

400 (have the oven hot) Cast iron skillet is excellent to bake cornbread in, or generously grease a 9x9x2" pan.

Directions:

Beat eggs and add buttermilk. (if using honey add here with liquids)

In bowl stir together baking soda, cornmeal, sugar and salt. Add liquid mixture all at one time; beat with mixer until smooth and pour into HEATED pan.

20 - 25 minutes, or just until set.

Serve hot and with organic butter. About 9 servings.



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Grand Mother's newest version of Corn bread

Cook Time: 25 minutes

Total Time: 1 hour, 10 minutes

Yield: About 15 servings

Ingredients

• 1 1/2 cups cornmeal
• 1 1/2 cups buttermilk 
• 1 1/2 cups all-purpose flour (almond, coconut, or sprouted flours can substituted if in your area)
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 Tbsp butter, melted (I just used salted)
• 1 cup unsweetened applesauce (at room temperature) Or, use pears (makes the recipe moist)
• 1/2 cup granulated sugar (optional)
• 3 Tbsp honey (if uses fruit this maybe skipped) This is part of a dripped topping)
• 3 large eggs
• Directions
• In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
• In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into prepared baking dish, spread into an even layer and bake 23 - 26 minutes until toothpick inserted in center comes out clean. Cool 5 - 10 minutes before slicing.
• Serve with this honey or use the whipped honey butter (recipe in notes below). Store in an airtight container.

Notes

For the whipped honey butter: In a mixing bowl, using an electric mixer, whip together 1/2 cup softened salted butter, 1/3 cup honey, and 1/4 cup powdered sugar until mixture becomes light and fluffy, about 2 minutes.

ALL PURPOSE MIX (HOMEMADE RECIPE)

HOMEMADE ALL PURPOSE MIX
(This makes about 13 cups)
10 ½ cups flour
1 ½ tablespoons salt
½ cup sugar
2 cups shortening
1 cup buttermilk powder or add in yogurt-buttermilk last min. bef. Baking
1 ½ teaspoon baking powders
Mix in large bowl, mix all ingredients with an electric mixer until particles are small and uniform in size. Store on a shelf in a tightly covered container. Storage life is approximately 3 months.
http://muhammadfarms.com/muhammad_farm_kitchen.htm (Photo from this site)
He has whole wheat donuts, flat bread, w/w biscuit, and bean pie recipes too. Broaden your scope.

Tell us of your results or add another recipe...

ALL MULTIPURPOSE MIX

Quick Bread Mixes (Make it your method, better than store varieties)
When using whole-wheat flour in any of your favorite cake recipes. Use 7/8 cup sifted whole-wheat flour will equal 1 cup sifted white flour. You can also add 1 tsp more baking powder and 1 more egg to the recipe. For lighter cakes use water rather than milk. And use soft spring ww rather than winter ww. (Called baker's ww sometimes) Other home made mixes to have on hand. They are handy and adaptable to your style of flour and sugars i.e.
Quick bread
6 cups fine WW flour
2 cups soy flour (frozen soy beans)
1 3/4 Tb salt
1/3 cup baking powder
1-cup non-instant powdered milk
3/4 cup wheat germ
Mix and stir fluffing as you stir
Store in frig or freezer
To use just substitute this mix for the amount of flour called for in any quick bread recipe. Omit the salt and baking powder or soda. (You don't need soda even if sour milk or buttermilk is used) Since flours have different moisture contents, check the batter. Use in muffins, quick breads, cookies, cakes, etc.
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Here's a Basic ALL Multipurpose Mix
ALL Multipurpose Mix
In large bowl or pan stir, then sift until well mixed,
9 cups sifted all-purpose flour
1/3 cup double-actions baking powders (NO ALUM)
1 cup and 2 tablespoons dry skim milk powder
4 teaspoons salt
Then cut the fat into flour mixture until it resembles coarse cornmeal.
1 3/4 cups vegetable shortening, 1 cup lard, liquid oil, or leavens
When mix is made with vegetable shortening, it may be stored at room temperature for up to six weeks or so.
Yield: 13 cups of mix
From the Multipurpose mix
Biscuits
Add liquid to mix and stir 20-25 times 2 cups mix and 1/2 cup water. Knead gently on floured board. Roll to 1/2 inch thickness cut with floured biscuit cutter. Place on ungreased baking sheet and bake in hot oven 350 - about 12 minutes. Yields 12-14 biscuits.
Variations; add to dry ingredients 1/4 minces crispy cooked veggie bacon, or, 1/3 cup grated sharp cheese, or, 1 teaspoon orange rind, or, 1-2 t. sugar and 1/2 cup orange juice (omit water), or, 1-2 teaspoons grated onion or, 1/3 cup raisins and 1 T. sugar with 1 t. of cinnamon which is optional. Add in Bob's Red Mill whole ground Flaxseed meal will add fiber and omega-3 fats, and is a egg substitute.
Serve with meat stews or use as topping for meat pies.
Some suggestion on using the recipe are;
Fritters
Use 2 cups of M.P. mix with 2/3 c milk or water and 1 egg slightly beaten. Then stir into batter 2 cups fruit, or cooked vegetables (bite-sized or smaller)
Drop by small teaspoonful into hot oil (360). Fry and turn until golden brown on each side. Drain, and serve hot with maple syrup, honey, powdered sugar or jam. Yields: about 2 dozen.
Waffles or Griddlecakes
Use 2 cups of M.P. mix and 1 teaspoon of honey. Or, sugar with 2 cups water, little more if using WW. Yields 16 cakes (4 in. size) or 4 small waffles.
Another: Quick Mix
The reason I add it is because it make up in a smaller batch that the rest, and good for singles or smaller families.
Quick Mix
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoons cream of tartar
1/2 teaspoons baking soda
3/4 c. nonfat dry milk (some of this can be powdered butter milk)
1 1/8 cup shortening
1. In a large bowl sift all dry ingredients.
2. Mix with food chopper or such, cut in shortening until evenly distributed. (I've done this with just my hands too) Mixture will resemble cornmeal.
3. Put in airtight container.
4. Label and store in cool dry place.
5. Use with in 10 - 12 weeks. (As you would any stored mix)
6. Use as you would the bisquick mix.
7. Yields 6 1/2 cups